Crispy Pork Sandwiches with Roasted Potatoes & Honey Mustard
Craft

Crispy Pork Sandwiches

with Roasted Potatoes & Honey Mustard

35 MIN
+$6.00/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

TECHNIQUE TO HIGHLIGHT
Pounding is a classic technique for achieving consistent thickness, which tenderizes the meat and allows for even cooking. This is showcased here with our pork cutlets—pounded thin, then coated with airy panko breadcrumbs and cooked to crispy perfection before layering onto cheesy baguettes alongside caper mayo and fresh arugula.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    1170 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Crispy Pork Sandwiches with Roasted Potatoes & Honey Mustard
Title
  • 4 Boneless, Center-Cut Pork Chops
  • ⅔ cup All-Purpose Flour
  • ¼ cup Grated Parmesan Cheese
  • 1¼ cups Panko Breadcrumbs
  • 1¼ lbs Fingerling Potatoes
  • ¼ cup Dijonnaise
  • 4 Small Baguettes
  • 4 tsps Honey
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 Pasture-Raised Eggs
  • 4 oz Arugula
  • 8 oz Shredded Fontina Cheese
  • ¼ cup Mayonnaise
  • 1 Tbsp Capers
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Halve the baguettes. Roughly chop the capers. In a bowl, combine the mayonnaise and chopped capers. In a separate bowl, combine the dijonnaise and honey (kneading the packet before opening); season with salt and pepper.

Roast & finish the potatoes
2 Roast & finish the potatoes

Line a sheet pan with foil. Transfer the halved potatoes to the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer, cut side down. Roast 20 to 22 minutes, flipping halfway through, or until lightly browned and tender when pierced with a fork. Transfer to a bowl and add the parmesan; toss to coat.

Pound & bread the pork
3 Pound & bread the pork

Meanwhile, place the flour and breadcrumbs on two separate large plates; season each with salt, pepper, and the remaining spice blend. Crack the eggs into a bowl; season with salt and pepper and beat until smooth. Pat the pork dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a meat mallet), pound the pork to a ¼-inch thickness. Discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned pork in the seasoned flour (tapping off any excess), then in the beaten eggs (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a separate plate.

Make the cheesy baguettes
4 Make the cheesy baguettes

Line a separate sheet pan with foil. Place the halved baguettes on the foil, cut side up. Evenly top with the fontina. Toast in the oven 6 to 8 minutes, or until the cheese is melted and the bread is lightly browned and crispy around the edges. Transfer to a work surface.

Cook the pork
5 Cook the pork

Meanwhile, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, working in batches if necessary, add the breaded pork (tapping off any excess breading before adding). Cook 3 to 4 minutes per side (if the pan seems dry, add a drizzle of oil before flipping), or until golden brown and crispy and the pork is cooked through.* Transfer to a paper towel-lined plate; immediately season with salt.

Assemble the sandwiches & serve your dish
6 Assemble the sandwiches & serve your dish

Place the arugula in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Assemble the sandwiches using the cheesy baguettes, caper mayo, cooked pork, and dressed arugula. Serve the sandwiches with the finished potatoes and honey mustard on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Halve the baguettes. Roughly chop the capers. In a bowl, combine the mayonnaise and chopped capers. In a separate bowl, combine the dijonnaise and honey (kneading the packet before opening); season with salt and pepper.

2 Roast & finish the potatoes

Line a sheet pan with foil. Transfer the halved potatoes to the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer, cut side down. Roast 20 to 22 minutes, flipping halfway through, or until lightly browned and tender when pierced with a fork. Transfer to a bowl and add the parmesan; toss to coat.

Roast & finish the potatoes
Pound & bread the pork
3 Pound & bread the pork

Meanwhile, place the flour and breadcrumbs on two separate large plates; season each with salt, pepper, and the remaining spice blend. Crack the eggs into a bowl; season with salt and pepper and beat until smooth. Pat the pork dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a meat mallet), pound the pork to a ¼-inch thickness. Discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned pork in the seasoned flour (tapping off any excess), then in the beaten eggs (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a separate plate.

4 Make the cheesy baguettes

Line a separate sheet pan with foil. Place the halved baguettes on the foil, cut side up. Evenly top with the fontina. Toast in the oven 6 to 8 minutes, or until the cheese is melted and the bread is lightly browned and crispy around the edges. Transfer to a work surface.

Make the cheesy baguettes
Cook the pork
5 Cook the pork

Meanwhile, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, working in batches if necessary, add the breaded pork (tapping off any excess breading before adding). Cook 3 to 4 minutes per side (if the pan seems dry, add a drizzle of oil before flipping), or until golden brown and crispy and the pork is cooked through.* Transfer to a paper towel-lined plate; immediately season with salt.

6 Assemble the sandwiches & serve your dish

Place the arugula in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Assemble the sandwiches using the cheesy baguettes, caper mayo, cooked pork, and dressed arugula. Serve the sandwiches with the finished potatoes and honey mustard on the side. Enjoy!

Assemble the sandwiches & serve your dish
Browse Steps
1 of 6